Albondigas soup is a delicious recipe made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes. This soup is packed full of flavor and sure to become a favorite!

My love for soup holds no boundaries, truly love all different kinds of soup! Albondigas Soup always will have a special place in my heart. My mom used to make this soup for us all the time growing up. I love eating with lots of shredded Mexican cheese and crunchy tortilla chips. It is the perfect meal on a cold day, lunch or dinner.

Albondigas Soup Recipe tips and flexibility

Traditionally this soup is made with ground beef, personally I like ground turkey better in this soup. I went with potatoes and carrots however you can use any veggies you like, zucchini is another great addition. As far as spice this is a pretty mild flavor soup, feel free to add some heat to it with cayenne or hot sauce. Garnishes are a soup must, cheese, tortilla chips, avocado, sour cream, lime and cilantro all go great in Albondigas Soup.

How do make Instant Pot Albondigas Soup

The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop.

Stovetop directions

The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop.

Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3 minutes till garlic and onion are fragrant.

Albondigas Soup (Mexican Meatball Soup)

This Albondigas soup is a delicious recipe that has been a family staple. Made with spiced turkey meatballs that are cooked in a seasoned tomato broth with carrots and potatoes.

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Ingredients

Meatballs

1 lb ground turkey

2 tbsp white rice

1 tsp garlic powder

1 tsp oregano

1 tsp salt

1 egg

1/4 cup yellow onion, diced

1/4 cup packed cilantro leaves, chopped

Soup

2 qt chicken broth

3 cups potatoes, evenly chopped ( I used 2 russets)

1/2 cup yellow onion, diced

1 cup carrots, sliced

3 garlic cloves, minced

15 oz can tomato sauce

1/2 cup red enchilada sauce (I love Trader Joe's brand)

1/2 cup packed cilantro leaves

1 tsp chili powder

1 tsp cumin

1 tsp oregano

1 tsp cumin

salt to taste

Instructions

Instant Pot

The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop.

Stovetop

The first step is to make your meatballs. Combine the ground turkey, rice, onion, egg, cilantro, garlic powder, oregano, and salt. Roll meat into 3/4 inch balls. I find this easiest with a small cookie scoop.

Heat a soup pot to medium-high heat and add in the olive oil, onion, garlic, potatoes, and carrots. Sauté for 3-5 minutes till garlic and onion are fragrant.

Add in tomato sauce, enchilada sauce, chili powder, dried oregano, garlic powder, cumin, cilantro, and chicken broth. Drop-in your meatballs to the soup and bring it to a simmer. Simmer for 25-30 minutes. The soup is done once you see the rice pop out of your meatballs (rice will pop out of meatballs and fluff up).

This Cauliflower cheese soup is nothing short of spectacular! Made with 9 simple ingredients the soup will have everyone coming back for seconds.

It has been cold and rainy all week and just the perfect weather for soup. Not typical southern California weather but it sure is beautiful when we get rain. Today’s lunch was super sporadic, now that I’m trying to stretch what we have and not visit the grocery store as often it really digs deep into my creative side with food. I had bought ahead od cauliflower last week and it was looking pretty lifeless in the fridge. So to avoid food waste and leftovers I had to come up with a kid-friendly cauliflower recipe…

Introducing this DELICIOUS Cauliflower Cheese Soup!

Cauliflower, in my opinion, is amazing, you can have it in your smoothies, soups, and dishes it’s super versatile and easy to work with. However my kids have another idea about cauliflower, typically I here ‘disgusting.’ Blah blah blah, is all I hear when they whine about food, haha! I refuse to have picky eaters, it’s pretty much eating what is served or tuff luck! For this Cauliflower Cheese Soup, I decided to not even acknowledge the fact that it has cauliflower in it, I just let them eat it when they asked what it was I said bacon soup, haha!

While they were shooting hoops outside I decided to whip this soup up in the instant pot, the perfect soup machine. From start to finish it was done within 30 minutes. I ran the immersion blender through the soup, you know got to hide the cauliflower from the kids, ha!! And well this forking amazing soup was made, not a word from anyone about cauliflower and they asked for seconds!!

Complementary Garnishes

I added bacon crumbles, cheese, and parsley, however, use your favorites or have it plain.

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling!

Before I jump into this recipe I must share where my heart is at. With the passing of Kobe Bryant and his daughter along with all the other passengers yesterday, I’d say it has been a very heavy, emotional past 24 hours. I’ve cried on and off and yesterday just felt dark. My heart goes out to his wife mourning the loss of her baby girl and her husband. No mother should ever feel the unfathomable pain she must be going through… I pray God wraps his arms around the families that have been broken. These situations really test our faith, I have so many questions. My heart goes out to each victim and the families affected.

Let this be a reminder to all of us to never take life for granted. Life is short, continue to cherish each moment and love with all your heart.

“The most important thing is to try and inspire people so that they can be great at whatever they want to do.” – Kobe Bryant

Instant Pot Vegan 10 Bean Taco Soup

If I am being completely honest I have had this Jar of 10 bean mix in my pantry for MONTHS! I knew one day I would use it, I love beans. They are a wonderful source of protein and fiber and a great alternative to meat. Instant Pot Vegan 10 Bean Taco Soup has a similar texture to chili but the taste was better in my opinion!

This week I am really focusing on lower our meat consumption by eating more vegan and vegetarian meals. I can not say I will ever be a vegan again but maybe more like a flex-A-tarian, kind of just made that up but I love the way it sounds!

This soup tastes amazing, my kids eat it with some crushed tortilla chips on top, and I like mine with some vegan sour cream, so yummy!!!

How To Make Instant Pot Vegan 10 Bean Taco Soup

Rinse beans in a colander and set aside.

Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.

Add in taco seasoning and mix till combined.

Pour in the beans, diced tomatoes, tomato sauce, broth, and vegan bouillon cube. Stir and place the lid on the instant pot.

Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release.

Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft.

Instant Pot Vegan 10 Bean Taco Soup

Instant Pot Vegan 10 Bean Taco Soup will be your new favorite weeknight recipe. Bursting with flavor in each bite and so filling!

Prep Time5 minutes

Cook Time50 minutes

Additional Time10 minutes

Total Time1 hour5 minutes

Ingredients

2 tablespoons of avocado oil

1 1/2 cups diced carrots

1 1/2 half cups diced celery

1 1/2 cups diced white onion

4 garlic cloves, minced

2 tbsp taco seasoning (I used Trader Joe’s brand)

1 can (14.5 oz) petite diced tomatoes

1 can (15 oz ) tomato sauce

2 cups 10 bean mix

2 quarts veggie broth ( can sub stalk)

1 vegan bouillon cube

1 cup orzo

Salt & Peper to taste

Instructions

Rinse beans in a colander and set aside. Select Sauté. Add the avocado oil, onion, and celery, carrots, and garlic to the pressure cooking pot. Sauté for about 3 minutes until tender.Add in taco seasoning and mix till combined. Pour in the beans, diced tomatoes, tomato sauce, broth, and vegan bouillon cube. Stir and place the lid on the instant pot. Lock the lid in place and select high pressure 50 minute cook time. Let pressure release naturally for 5 minutes then finish with a quick pressure release. Remove lid and stir in orzo, and put the lid back on. Let sit for 15 minutes or until orzo is soft. Season with salt and pepper to taste, Enjoy!

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.

My Brief Vegan Background

More plant-based meals are what my body has been asking for lately. I go through phases with food but when my body wants more veggies I give it more! I have come along way in the whole ‘balanced’ eating regimen. The idea of listening to my body has been a journey.

Did you know I was a vegan for 4 years, and a raw vegan for 1 of those years!? That’s right no meat, dairy or animal products for 4 years! The vegan diet is a wonderful one however for me it wasn’t sustainable. It all ties back to listening to my body. It came to a point where I had to question why am I vegan, was it for the Instagram family and community I rapidly built?

Long story short, yes, I was living for this community I had built this success and approval. I had ignored all signs but I am so glad I am here today practicing balance in all aspects of my life. Leaving the community was hard, got a lot of hate messages, threats and some friends I thought were friends left. It got to me and shut down my social media for a year. But, this was the best thing I really grew and worked hard on myself.

I love that I am finally comfortable to be here on this huge cyberspace again. Sharing all the recipes with you is what I LOVE about my job. This place of balance and self-acceptance I have found is beautiful and I hope you find yours too! Whatever it looks like for you I am always here as support! It is so silly to judge others based on the decisions they make to live a better and happier life! Cheers to you and all your doing to live out your very best life!!

Instant Pot Bean Potato & Kale Vegan Soup

What I love about this soup is the heartiness of it! Instant Pot Bean Potato & Kale Vegan Soup is healthier comfort food you can feel good about eating. I love it on cold nights with some warm sourdough bread, it’s an amazing combo. The addition of parmesan and fresh basil on top is another great way to enjoy this soup, to keep it vegan get some vegan parmesan at Whole Foods. I highly recommend Violife, I’m not sponsored just really like their vegan cheeses!

Meet Kay

Hi!! I am Kay! I love to create delicious eats, without compromising nutrition. My recipes use real food ingredients and are for every level cook!! I am a coffee and pastry lover. Avocado, well I like it on everything! I live in California with my hubby and two kids (#3 baking). Enjoy the blog!